500 gm green bacon, cut into rashers 2small loaves of soft white bread, thickly sliced, or 8 small soft white rollsFor spreading: softened butterHP sauce2 tbsp olive oil½ onion, finely chopped2 garlic cloves, finely chopped200 ml apple cider vinegar180 ml(¾ cup) tomato sauce150 gm brown sugar, plus extra to taste125 ml (½ cup) apple juice125 ml (½ cup) malt vinegar2 tbspblackstrap molasses (see note)1 tspblack peppercorns, coarsely ground½ tsp ground cloves½ tsp ground cardamomPinchground cinnamon
For HP sauce, heat oil in a saucepan over medium-low heat, add onion and garlic and stir occasionally until tender (7-8 minutes). Add remaining ingredients and simmer, stirring occasionally, until reduced to a thick sauce consistency (45-50 minutes). Season to taste, adding a little extra vinegar or sugar to taste, and set aside to cool. Pour into a sterilised jar or container. Makes about 500ml. HP will keep refrigerated for a month.
Heat a large non-stick frying pan over medium heat. Add bacon rashers in batches and cook, turning once, until golden (3-4 minutes). Set aside and keep warm. Add bread slices to pan in batches and cook, turning once, until just golden (1-2 minutes). Spread with butter, top half the slices with bacon, drizzle with HP sauce, sandwich with remaining bread and serve warm.
Note Blackstrap molasses is available from select health-food shops.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.